Try roasting a pepper directly over a gas burner: Rest the pepper right on the burner grate, turn the heat to high and rotate it frequently with tongs until it's charred (the pepper served with the
Spinach and Feta Frittata from
Food Network Magazine took just a few minutes). You can use your burner flame to heat tortillas and pita bread, too. If you don't have a gas stove, just use your broiler.